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NM Ground Lamb Kebab Pita with Green Chile Hummus

NM Ground Lamb Kebab Pita with Green Chile Hummus

NM Ground Lamb Kebab Pita with Green Chile Hummus

Green Chile Hummus Ingredients

  • 2 cups chickpeas, drained
  • 2 tablespoons chopped NM green chile
  • 2 tablespoons tahini
  • Juice of 1 lemon
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • Salt to taste
  • Ice water as needed for consistency

*Simplify this recipe by adding green chile to your favorite store-bought hummus.

Lamb Kebab Ingredients

  • 1 pound ground lamb
  • ½ small onion, finely grated
  • 2 cloves garlic, grated
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil (for brushing kebabs)
  • Metal or soaked wooden skewers

*This recipe works well with any cooked proteins. Try ground chicken, pork, or even cubed salmon for a pescatarian option or grilled vegetables for a vegetarian version

Salad Topping Ingredients

  • Crumbled feta cheese
  • Thinly sliced red onion and parsley
  • Sliced tomato
  • Sumac
  • Fresh dill for garnish
  • Pomegranate molasses for drizzling

Directions

  1. In a blender, combine chickpeas, tahini, lemon juice, garlic, olive oil, and salt.
  2. Blend until smooth, add ice water if needed to reach a smooth consistency.
  3. Stir in the chopped green chile and taste and adjust seasoning.
  4. In a bowl, combine ground lamb, grated onion, garlic, cilantro, mint, cumin, paprika, coriander, salt, and pepper.
  5. Mix vigorously, knead the ground lamb mixture into a smooth paste.
  6. Divide mixture into 8 equal portions and shape each onto a skewer about 4–5 inches long, pressing firmly.
  7. Chill for 15 minutes to firm up.
  8. Preheat grill or grill pan to medium-high heat. Brush kebabs lightly with olive oil.
  9. Grill 3–4 minutes per side until browned and cooked through (internal temp 160°F). Rest briefly before serving.
  10. Warm the pita bread or flatbread.
  11. Spread a generous layer of green chile hummus on the bread.
  12. Add a portion of lamb kebab. Be sure to remove the skewer.
  13. Prepare a salad topping by tossing the red onion, fresh dill and parsley with a little olive oil and sumac.
  14. Top with crumbled feta, fresh tomato, and the red onion and herb mixture.
  15. Drizzle with pomegranate molasses.
  16. Garnish with fresh dill if desired.